Course Description
This course provides a structured approach to understanding and applying the requirements of ISO 22000:2018 for developing a robust Food Safety Management System (FSMS). It combines theoretical principles with practical tools to help you design, document, and implement an FSMS that ensures safe food practices, manages risks, and meets customer and regulatory expectations. All activities are mapped to clauses 4–10 of the standard, enabling participants to build systems that support hazard control, compliance, and continual improvement.
What You’ll Learn
By the end of the course, you will be able to:
- Explain ISO 22000:2018 structure, key terms, and requirements (clauses 4–10).
- Analyze the organizational context and define the FSMS scope.
- Identify and assess food safety hazards, CCPs, PRPs, and OPRPs.
- Understand and implement HACCP principles within the ISO 22000 framework.
- Establish documented procedures, controls, and performance evaluation methods.
- Align management commitment, policies, objectives, and KPIs with food safety goals.
- Plan for emergency preparedness, risk-based thinking, and continual improvement.
- Develop support processes: competence, communication, documented information.
- Prepare internal audit and management review systems.
- Create an implementation roadmap to achieve ISO 22000 certification readiness.
Who Should Attend
- FSMS Coordinators and Food Safety Officers
- HACCP Team Leaders and Members
- QA/QC Managers and Compliance Specialists
- Production and Operations Managers
- Consultants supporting ISO 22000 implementations
- Staff involved in food safety, regulatory compliance, or system development
Recommended
- Prior knowledge of food safety practices or HACCP is helpful
- Understanding of your organization’s production processes is recommended
- No prior ISO or auditing experience required
